Free: Contests & Raffles.
No. Your fine.
11-12 lbs will be fine its hard to get the heat source exactly right at 10lbs for the full time. Gas seems to provide the most consistent heat source for me.
Did you cover your jars with water? You shouldn't for pressure canning. Raw pack or did you put liquid in the jars? Photo of your jars would help, maybe.I've never had any weirdness with pressure canning. I use quart jars, 1 1/4 pounds of chunked meat, 1 t. salt and a thick slice of onion in the bottom of the jar. Bring to temp, usually goes over, turn down slightly, set a timer to check on it every 5-7 minutes. Mine usually goes between `10 and 14 pounds during the time required.Take notes on pressure and stove settings, might help even it out in the future.
Quote from: lokidog on October 04, 2017, 08:54:13 PMDid you cover your jars with water? You shouldn't for pressure canning. Raw pack or did you put liquid in the jars? Photo of your jars would help, maybe.I've never had any weirdness with pressure canning. I use quart jars, 1 1/4 pounds of chunked meat, 1 t. salt and a thick slice of onion in the bottom of the jar. Bring to temp, usually goes over, turn down slightly, set a timer to check on it every 5-7 minutes. Mine usually goes between `10 and 14 pounds during the time required.Take notes on pressure and stove settings, might help even it out in the future.Raw pack with no added liquid. 3 quarts of water in the canner per instructions, so maybe an inch up the jars. I did not put the lids on very tight, so maybe that was the issue. Not sure what "finger tip tight' means. I'll just eat this one first.
Pints. I got about an even pound in each, which should be a perfect meal for the three of us. Does size matter?